Olympics chocolate muffins

These Olympics chocolate muffins are a viral sensation for good reason. The muffin itself is an incredibly moist double chocolate chip muffin. We make ours with butter and sour cream for the best flavor while still staying moist. These don’t stop there though.. They are filled with a creamy chocolate ganache filling. 

Ingredient notes for Olympics chocolate muffins:

• Butter: We like using salted butter since it’s already salted for a more even flavor, but you can use unsalted if that’s what you have on hand. If you do, just add a pinch more salt to the recipe. Please note this recipe is written using diamond kosher salt. If using morton or another denser salt, half the portion.
• Coffee: Don’t worry, these muffins won’t taste like coffee! The hot coffee enhances the chocolate flavor, making the muffins even more tastier.
• Cocoa Powder: Opt for a high-quality unsweetened cocoa powder to get the best chocolate flavor.
• Chocolate Chips: Tossing the chocolate chips in flour prevents them from sinking to the bottom of the muffins, ensuring each bite is filled with melty chocolate.
• Sour Cream: Full-fat sour cream adds moisture and richness, resulting in perfectly tender muffins.
• Ganache: This chocolate ganache icing is the ultimate indulgence. It’s rich, creamy, and incredibly smooth—perfect for filling the muffins.

Step-by-Step Instructions for Olympics chocolate muffins:

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with muffin liners. This recipe yields approximately 18 muffins, so prepare accordingly.

2. Mix the Dry Ingredients:

In a medium-sized bowl, whisk together the granulated sugar, baking soda, flour, and salt. Set aside.

3. Combine Wet Ingredients:

In a large mixing bowl, combine the melted butter, hot coffee, and cocoa powder. Mix until smooth. Once combined, gradually add in the dry ingredients. Whisk together until just combined.

4. Add Eggs, Vanilla, and Sour Cream:

Next, add the eggs, vanilla extract, and full-fat sour cream to the batter. Mix until everything is evenly combined.

5. Fold in Chocolate Chips:

If you’re using chocolate chips, toss them in 1 tablespoon of flour (this prevents them from sinking). Fold the chocolate chips into the batter.

6. Fill the Muffin Pan:

Scoop the batter into the prepared muffin pan, filling each liner about ¾ full. Sprinkle the top of each muffin with additional chocolate chips.

7. Bake:

Bake the muffins in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the muffins from the oven and let them cool completely.

8. Prepare the Chocolate Ganache:

While the muffins cool, make the ganache. Start by placing the chopped dark chocolate, butter, salt, and vanilla extract in a medium-sized bowl. In a small saucepan, heat the heavy cream and sugar over medium heat until it’s hot but not boiling. Pour the hot cream mixture over the chocolate and let it sit for 1 minute. Stir until the chocolate is completely melted and smooth. Place the ganache in the fridge, stirring every 15 minutes, until it thickens to a creamy, spreadable consistency.

9. Fill the Muffins:

Once the muffins are cool, use a small knife to cut a half-inch core out of each muffin. Fill the core with the cooled chocolate ganache. For an extra touch, you can pipe a swirl of ganache on top of each muffin.

Print

Olympics chocolate muffins

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Cooling 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 18

Ingredients

Muffins:

• 1 3/4 cups granulated sugar 350 g
• 1 teaspoon baking soda 5 ml
• 1 1/2 cups all-purpose flour 180 g
• 1 teaspoon salt diamond kosher ½ teaspoon if morton, 5 ml
• 2 sticks salted butter melted 226 g
• 3/4 cup hot coffee 180 ml
• 2/3 cups unsweetened cocoa powder 65 g
• 3 large eggs
• 2 teaspoons vanilla extract 10 ml
• 1 cup full-fat sour cream 240 g
• 1 cup chocolate chips coated in 1 tablespoon of flour optional
• ½ cup chocolate chips for topping

Chocolate Ganache Icing:

• 5 oz chopped dark chocolate
• 4 tablespoons salted butter 57 g
• 3/4 cup granulated sugar 150 g
• 3/4 cup heavy cream 180 ml
• 2 teaspoons vanilla extract 10 ml
• Pinch of salt

Instructions

• Preheat oven to 350 degrees
• In a medium sized bowl, mix together sugar, baking soda, flour, and salt
• In a large mixing bowl mix together the melted butter, hot coffee, and cocoa powder. Once mixed, add in the flour mixture. Whisk together until combined
• Add in the eggs, vanilla and sour cream. Mix until evenly combined
  
• In a small bowl, coat 1 cup of chocolate chips with 1 tablespoon of flour
• Pour the chocolate chips into the batter and mix until evenly combined
• Scoop the batter into a muffin pan lined with muffin liners. Sprinkle the top of each muffin with chocolate chips and bake for ~25 minutes or until a toothpick comes out clean
  
• Remove from the oven and cool.
  
• After they are cooled, cut a half inch core in each cupcake. Fill with the chocolate ganache
  
• Chocolate Ganache Icing:
• To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set asideIn a small pan over medium heat, heat cream and sugar until hot but just before boiling
• Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
• Set in the fridge until cooled but not too hard, stirring every 15 minutes. The ganache should be a creamy icing consistency
  
• Once it is cooled, fill the cupcakes